SC - REC::::A ROAST OF MEAT & a question
Seton1355 at aol.com
Seton1355 at aol.com
Wed Oct 4 09:54:40 PDT 2000
Does the green coriander refered to in this recipe mean cilantro leaf or the
coriander spice (little balls) that I have in my spice rack?
Thanks Phillipa
A ROAST OF MEAT
(Western Islamic, 13th c. Andalusian p. A-38.)
>From Cariadoc's Miscellany. Copyright © by David Friedman, 1988, 1990, 1992
1 1/2 lb lamb or beef
3 small onions = 3/4 lb
2 15 oz cans chickpeas
1 t salt
spices:
1/4 t cumin
1/2 t coriander
1/2 t cinnamon
1/4 t black pepper
3 T olive oil
1/4 c green coriander, pressed down
1/8 t more pepper
1/4 t more cinnamon
Roast meat and cut into about 1/4" by 1/2" pieces.
Slice onions.
Put chickpeas, onion, spices, salt and oil in a pot and cook over moderate
heat, stirring, for 10 minutes, turning down the heat toward the end as
it gets dry;
Add meat and cook one minute,
Add green coriander and cook another minute, and turn off heat.
Sprinkle with pepper and cinnamon
Serve
More information about the Sca-cooks
mailing list